Friday, June 3, 2011

Carrot Recipes

These are the two recipes for those delicious Carrot Cakes that I promised some time ago...Sorry it took so long...Enjoy!!!

Moist Carrot Cake:

Ingredients

* 4 eggs

* 1 1/4 cups vegetable oil

* 2 cups white sugar

* 2 teaspoons vanilla extract

* 2 cups all-purpose flour

* 2 teaspoons baking soda

* 2 teaspoons baking powder

* 1/2 teaspoon salt

* 2 teaspoons ground cinnamon

* 3 cups grated carrots

* 1 cup chopped pecans

*

* 1/2 cup butter, softened

* 8 ounces cream cheese, softened

* 4 cups confectioners' sugar

* 1 teaspoon vanilla extract

* 1 cup chopped pecans

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.



Surprise Carrot Cake Recipe

* 12-16 Servings

* Prep: 25 min. Bake: 55 min.

25 55 80

Ingredients

* 3 cups shredded carrots

* 1-3/4 cups sugar

* 1 cup vegetable oil

* 3 eggs

* 2 cups all-purpose flour

* 2 teaspoons baking soda

* 2 teaspoons ground cinnamon

* 1 teaspoon salt

* 1/2 cup chopped pecans

*

FILLING:

* 1 package (8 ounces) cream cheese, softened

* 1/4 cup sugar

* 1 egg

*

FROSTING:

* 1 package (8 ounces) cream cheese, softened

* 1/4 cup butter, softened

* 2 teaspoons vanilla extract

* 4 cups confectioners' sugar

Directions

* In a large bowl, beat the carrots, sugar, oil and eggs until well blended. In a large bowl, combine the flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in the pecans. Pour 3 cups batter into a greased and floured 10-in. fluted tube pan.

* In a small bowl, beat cream cheese and sugar until smooth. Beat in egg. Spoon over batter. Top with remaining batter.

* Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

* For frosting, in a small bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar until smooth. Frost cake. Store in the refrigerator. Yield: 12-16 serv

5 comments:

  1. oh yum yum,, my fav,, and my whole families,, thanks for reminding me,, and thanks for sharing,,

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  2. Both recipes are keepers. As a child I never liked carrot cake and now it's one of my favorites. Yours must be extra good with the fresh carrots that you grow.

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  3. Anne, it's very sweet of you to share your favorite carrot cake receipe.

    Carrot cake is one of my favorite cake too. I make it in a tube pan. Your receipe is almost the same as mine except mine uses a bit less oil, sugar salt and baking powder and no vanilla. It ask for 1 1/4 cups of sugar instead of 2 cups, 3/4 cup of vegetable oil instead of 1 1/4 cup and only 1 tsp of baking powder instead of 2. The cake is moist. Everything else is the same. Bake 350 for 50 to 60 minutes depending on the oven.

    There are a lot of variations of this wonderful cake. It's fun to try them all. JB

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  4. Oh thank you, Sweet Anne, for remembering!!! I LOVE carrot cake with a passion and am always on the hunt for another great recipe. These sound awesome!! Thanks again! Have a wonderful & happy weekend! Smiles & Carrot Hugs ~ Robin

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  5. Yummy yummy I love carrot cake in my tummy.Carrot cake is my favorite desert. Thanks for the recipe.

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